No abstract

RESUMOObjetivou-se, neste trabalho, determinar e modelar as curvas de secagem da pimenta Cumari do Pará (Capsicum chinense Jacqui), nas temperaturas de 45, 55 e 65 ºC e estimar seu coeficiente de difusão. As pimentas foram coletadas no município de Ceres, GO, e transportadas para UEG -Anápolis, GO; a secagem foi conduzida em secador experimental com controle de temperatura e fluxo de ar de 60 m 3 min -1 m -2; os dados experimentais foram ajustados aos nove modelos matemáticos; as magnitudes do coeficiente de determinação (R . Experimental data were adjusted to nine mathematical models. The magnitude of the coefficient of determination (R 2 ), the mean relative error (P) and the estimated mean error (SE) were used to verify the degree of fit of the models. It was concluded that: a) the behavior of the drying curves of Pará Cumari pepper was similar to most agricultural products; b) the drying time was 4 h; 2 h and 50 min and 1 h and 55 min, respectively, for the drying temperatures of 45, 55 and 65 °C; c) the mathematical model of drying proposed by Midilli et al. (2002) was the best fit to the experimental data; d) values of the diffusion coefficient increased with the increase of the temperature of the drying air, with results between 2.29 10 -11 and 2.57 10 -11 m 2 s -1 .

-This study evaluated the proximate components, concentration of total polyphenols, antioxidant activity, and capsaicin and dihydrocapsaicin in the Cumari chili pepper from Pará, Brazil (Capsicum chinense Jacqui) both fresh and after subjected to three different drying temperatures. The results showed that the contents of ash and vitamin C for the dried pepper differed significantly (P <0.05) compared with the fresh pepper. There was a significant difference in concentrations of total phenolics, antioxidant activity and capsaicinoids between the fresh pepper and those submitted to the drying treatments. It was concluded that higher temperatures increase shelf life and decrease the volume of the product, preserve macronutrients and degrade micronutrients, antioxidants and the spicy hotness of the Cumari pepper.

a b s t r a c tThe objective of the present study was to obtain and model drying curves of filmogenic solutions at the temperatures of 25, 30, 35, 40 and 45 C, consisting of different concentrations of starch and glycerol. The percentage of yam starch influenced the initial moisture content, while the critical moisture content varied as a function of the concentration of starch and temperature applied during drying of the filmogenic solutions. Glycerol concentration did not influence any of the parameters analyzed. Models for the two distinct phases (constant and decreasing drying periods) fit well for all drying temperatures and compositions, with average relative error values less than 10%. The interaction between starch content and temperature influenced the drying rate parameters during the constant period and the diffusion coefficients.

Objetivou-se neste trabalho determinar o tempo de secagem e modelar as curvas de secagem de folhas de fruta-de-lobo (Solanum lycocarpum A. St.-Hil.) secas em temperaturas de 40, 50 e 60ºC, num secador de leito fixo em camada fina com velocidade do ar de 0,81 m s-1, bem como estimar o coeficiente de difusão efetivo e a energia de ativação. Aos dados experimentais foram ajustados oito modelos matemáticos. As magnitudes do coeficiente de determinação (R²), do erro médio relativo (P) e do erro médio estimado (SE) foram utilizadas para verificar o grau de ajuste dos modelos. Concluiu-se que: a) O tempo de secagem diminuiu com o aumento da temperatura; b) os modelos de secagem Logaritmo e de Midilli et al. foram os que melhor se ajustaram aos dados experimentais; c) Os valores do coeficiente de difusão aumentaram de acordo com a elevação da temperatura do ar de secagem e d) O valor da energia de ativação para a folha Solanum lycocarpum A. St.-Hil. foi de 44, 60 kJ mol-1.

The objective of this paper was to model the drying curves of the leaves of basil (Ocimum basilicum L.) in the infrared at temperatures of 50, 60, 70 and 80 ºC and to evaluate the influence of drying temperature on the color of dried leaves. Drying was conducted in infrared dryer with temperature and greenhouse air circulation. Experimental data were fitted to eight mathematical models. The magnitude of the coefficient of determination (R²), the mean relative error (P), the estimated mean error (SE) and chisquare test (χ2) were used to verify the degree of fitness of the models. From the study it was concluded that: a) the behavior of the drying curves of basil leaves was similar to most agricultural products, the drying times in the infrared were less than the drying times in an oven with air circulation, b) the mathematical drying model proposed by Midilli et al. (2002) was the one which best adjusted to the experimental data, c) the diffusion coefficient ranged from 9.10 x 10-12 to 2.92 x 10-11 m² s-1 and d) the color of the samples was highly influenced by drying, becoming darker due to loss of chlorophyll with increasing temperature.

The desorption isotherms and thermodynamic properties of sugar beet seeds of cv. “Chata do Egito” variety was determined at 10, 20, 30, 40 and 50C over a range of water activities (Aw) from 0.11 to 0.96. Equilibrium moisture content data were correlated by the Guggenheim–Anderson–de Boer model, which presented good fit to the data, according to statistical procedures. Equilibrium moisture content ranged from 1.50 to 20.0% d.b. (dry basis). Desorption isotherms of sugar beet seeds exhibited type II sigmoid shape. Thermodynamic properties were determined related to desorption process. Differential enthalpy values varied between 3,614.51 and 4,093.90 kJ/kg. Differential entropy and Gibbs free energy presented values between 3.67–4.08 kJ/kg.K and 0.75–508.11 kJ/kg, respectively. The enthalpy–entropy compensation theory is valid for the moisture desorption phenomena of sugar beet seeds, being enthalpy controlled. Practical Applications Almost 100% of the Brazilian sugar beet seeds are imported throughout the world and its commerce between different countries. Higher distances lead to physical, chemical and microbiological changes in sugar beet seeds. This trend could cause the deterioration of food products. Information on the sorption characteristics of sugar beet seeds could not be found in the literature, regardless of this culture importance. Sorption isotherms data are key information to predict optimum storage and trading conditions to ensure quality of sugar beet seeds for crop production. Finally, the lack of quality may affect employees, entrepreneurs and other professionals who work with sugar beet. This paper presents the desorption isotherms and thermodynamic properties of “Chata do Egito” sugar beet seed variety.

RESUMOConduziu-se este trabalho, com o objetivo de desenvolver bebidas elaboradas com extratos de quirera de arroz e de arroz integral e comparar as características químicas e sensoriais destas com bebida elaborada com extrato de soja. Utilizou-se um delineamento inteiramente casualisado, com três tratamentos (bebidas de extrato de quirera de arroz, extrato de arroz integral e extrato soja). As seguintes análises foram realizadas: umidade, cinzas, proteínas, lipídios, carboidratos totais, valor energético, cálcio, magnésio, cobre, manganês, ferro e zinco. Também determinou-se a aceitabilidade e a intenção de compra. A bebida elaborada com o extrato de soja contém maiores teores de cinzas, proteínas, lipídeos e minerais em relação ao extrato de quirera de arroz, que possui o maior teor de carboidratos e valor energético. Todas as bebidas obtiveram boa aceitação, com intenção de compra pela população entrevistada acima de 95%, sendo que mais de 99% dos provadores comprariam a bebida elaborada com o extrato de arroz integral (tratamento de maior aceitação). As bebidas elaboradas com extrato de arroz integral ou de quirera de arroz são uma alternativa viável para as pessoas que possuam intolerância à lactose do leite de origem animal e/ou alergia às proteínas da soja. Termos para indexação:Oryza sativa L., desenvolvimento de bebidas, físico-química, sensorial. ABSTRACTThe aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy.